Summer tomatoes
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What is the main topic discussed in this episode?
The Clare Byrne Show on Newstalk. With Aviva Insurance.
Now we're going to talk about tomatoes. I'm joined by chef and DJ Marcus O'Leary. We love tomatoes. You and I, we've already started this conversation.
I think we've become, yeah, kindred spirits on the tomato front. Absolutely.
What inspired the discussion about summer tomatoes?
Especially this time of the year, Marcus. They're just, they're great.
Well, I think, you know what, the biggest thing that I try to advocate in my cooking is seasonality. And I think this kind of period of summer, you know, from, can I say May to like late October, you're getting such amazing produce. Tomatoes are something amazing. that I think really shine at this time of year. And there's amazing Irish tomatoes as well that are now being grown kind of all over the place that you can get in supermarkets, which are brilliant. But I just want to make something really, really quick with tomatoes. Yeah, go for it. I make this almost every day for myself. Like literally, as soon as tomatoes kind of hit the shelves at this time of year, I try to make it. I'm just going to make you a quick pan con tomate, right?
So if you look here... Pan con tomate. Pan con tomate, Spanish.
How can you enhance the flavor of tomatoes in cooking?
This is like a real classic Spanish breakfast food, right? So it's really simple. You just need a box grater, a tomato, and you're just going to...
You're grating a tomato?
I'm grating the tomato, yeah.
Does it not go mushy when you get past the skin bit?
Not particularly, no. Okay. You're grating it.
It's a huge tomato, by the way.
It's a big, big, big tomato, right? Now, we're going to have a bit of a double whammy here. I think that, you know, tomatoes as a fruit are overlooked a lot of the time. They are 95% water. They're great for hydration. Full of vitamin C, full of vitamin K, loads of fibre, loads of nutrients. And it is a fruit, isn't it? And it is a fruit. Yeah, I mean, you know.
We won't rehash that debate.
No, I mean, like, listen, I think, what is it? Knowledge is knowing tomato is a fruit. Wisdom is not putting it in a fruit salad.
You can throw that on the floor there. We don't mind.
I'll just pop it in his bag. Don't you worry. We are professional here.
What is the recipe for making pan con tomate?
So you see how I've got all this tomato pulp and all the tomato water?
It's a mush.
So this is kind of a double whammy here. We're going to be straining that off very simply.
So you just have the pulp and the juice goes into the bowl.
Absolutely. And then we're going to get this tasting a little bit more concentrated. So a little bit of salt.
Salt and tomato is just a dream, isn't it?
Exactly. It wakes the whole thing up and it just makes it delicious. And I think that people can be afraid of seasoning their food. And when you get a product that is this good and that somebody's gone to such an effort to actually grow and make beautiful, you have to treat it right. So I think something like this is just an easy way to very simply, very quickly honour a really great ingredient.
And don't come near me with cold tomatoes.
Cold tomatoes. OK, so...
I've started something, I can see it.
I was discussing this with somebody yesterday. You know, if I say something like a beach sandwich, do you know when you make a sandwich ahead of time, it kind of sits in a bit of foil, the tomato and the ham and everything just kind of like molds in together and it's like warm from being in your bag. That's one of my favorite things in the entire world. So we're just going to add a little bit of salt into this tomato juice as well. And then a little bit of olive oil. So if you go to Spain, if you go to Africa, you'll see this on every single table.
Why are tomatoes considered a versatile ingredient?
So the mush, the pulp, you put some salt and some olive oil. And I'm thinking that's really good olive oil that you've got there.
That is. It's actually made by an Irish couple in Tuscany. Oh, great. Yeah, Ed and Laura Miller, Sant Angelica it's called. It is absolutely delicious. And you know, it's important to have a nice bottle of finishing oil, especially if you're making something like tomatoes or any kind of vegetable, it's a nice way to finish. Would you cook with tomatoes a lot?
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Chapters
5 chapters
1
What is the main topic discussed in this episode?
0:01–0:19
2
What inspired the discussion about summer tomatoes?
0:19–0:55
3
How can you enhance the flavor of tomatoes in cooking?
0:55–1:40
4
What is the recipe for making pan con tomate?
1:40–2:57
5
Why are tomatoes considered a versatile ingredient?
2:57–9:46